Bacio® Cheese Stuffed Meatball Sliders


  1. Heat oven to 350-degrees.
  2. Heat Flat top griddle to 350-degrees.
  3. Cut Bacio cheese block into 8 even cubes about ½ oz each.
  4. Scoop meatball mix into 8 even 2 oz balls and place on baking sheet with ample space in between. Carefully flatten with your fingers and depress the center to create an indent.Place 1 piece of cheese in the center of each meatball, pick up and wrap meat around the cheese cube. Moisten hands and roll meatballs in between your palms to make them round, and smooth. Place meatballs on baking dish, sprinkle with oregano and bake for about 30 minutes.
  5. Place marinara sauce in small sauce pot and bring to a simmer over medium heat, add meatballs and all drippings from pan, Allow to simmer, covered for an additional 10 minutes.
  6. To make frico toasted buns; divide Bacio shreds into 8 even piles of about 3 tablespoons each, spread each pike on griddle and spread out in a 4” circle. Once cheese is melted place a bun top cut side down on cheese, allow cheese to start to brown, using a metal turner fold edges of cheese over the side of the slider bun top. Remove from grill and allow to cool slightly. Cheese and bun should be nicely toasted and slightly crispy.
  7. To build; place slider bottom bun on serving platter, top with one meatball, add sauce, place toasted frico top bun on meatball, pick with bamboo pick or small skewer.


  • 1 lb Fontanini® Italian Meatball Mix
  • 4 oz Bacio® Mozzarella LMYM Block, Premium
  • 2 tsp Peak Fresh Produce® Oregano, chopped
  • 2 cups Piancone® Marinara Sauce
  • 8 ea Heritage Ovens® Bun(s), Slider
  • 1 1/2 cup Bacio® Mozzarella LMWM Shred Premium